Preheat oven to 375 degrees. Peel onion and cut into wedges. Wash potatoes, but do not peel. Cut into halves or quarters, depending on size. Peel garlic. Place in a large mixing bowl and add olive oil, balsamic vinegar, and rosemary sprigs. Toss then spread vegetables in a single layer over the bottom of a large roasting pan. Rub chicken thighs with a generous amount of sea salt. Tuck chicken in among the vegetables. Season with ground pepper. Bake for about 40-45 minutes uncovered, until cooked through. Cover with foil and let cool. Bring the roasting pan to the table to serve.

Welcome

Loulies is our home kitchen journal where we share seasonal recipes and links to things we like.

We also have a budding vegetarian restaurant called Chaia featuring our homemade corn tacos served with local ingredients. Chaia has been operating weekly at FreshFarm markets in Washington, DC. We will be opening our first shop in 2015!

We would like to thank Tuscarora Organic Growers for providing us with such beautiful and delicious in-season produce to cook with each week. Our first shop - with an expanded menu - will open in Georgetown in 2015!